Decadent Cookie Dough Cheesecake Bars with a rich, creamy cheesecake layer topped with chunks of edible cookie dough and a drizzle of chocolate. These dessert bars are soft, indulgent, and perfect for cookie dough lovers. Easy to slice and serve, they’re ideal for parties, potlucks, holidays, and make-ahead desserts. A must-save recipe for cheesecake bars, chocolate desserts, and sweet treat inspiration!
Ingredients
Crust & Topping
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for the pan
- 1 1/2 cups (180 g.) all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 cup (110 g.) packed dark brown sugar
- 1/2 cup (100 g.) granulated sugar
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 8 oz. semisweet chocolate chips
Cheesecake Filling
- 2 (8-oz.) pkg. cream cheese, softened
- 3/4 cup (150 g.) granulated sugar
- 2 Tbsp. all-purpose flour
- 1/3 cup sour cream
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 2 oz. semisweet chocolate chips
Directions
- Crust
- Step 1Arrange a rack in center of oven; preheat to 350°. Generously grease a 13″ x 9″ pan with butter and line with parchment, leaving an 2″ overhang on both long sides. Grease parchment with butter.
- Step 2In a medium bowl whisk flour, salt, and baking soda.
- Step 3In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients and beat on medium-low speed just until combined. Fold in chips.
- Step 4Press about two-thirds of dough into bottom of prepared pan; refrigerate remaining dough until ready to use.
- Step 5Bake crust until puffed and pale golden, 12 to 15 minutes; it will look a little bit undercooked.
- Filling
- Step 1In a large bowl, using handheld mixer on medium-high speed, beat cream cheese, granulated sugar, flour, and sour cream until smooth. Add eggs, vanilla, and salt and beat until combined. Pour egg mixture over crust; smooth top.
- Step 2Bake cheesecake until top no longer looks wet and just begins to set, but is still very jiggly all over, 20 to 25 minutes.
- Step 3Crumble reserved dough into pea-sized pieces and sprinkle over cheesecake filling. Continue to bake until filling is set and topping is pale golden, 15 to 20 minutes more. Let cool.
- Step 4Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
- Step 5In a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), heat chips, stirring occasionally, until melted and smooth, about 3 minutes.
- Step 6Using parchment overhang, lift out bar and transfer to a clean work surface. Drizzle top with melted chocolate. Refrigerate to set chocolate, about 15 minutes.
- Step 7Using a serrated knife, slice into bars.
